And 1 or 2 avocados (and whatever you put into your guacamole) to make into guacamole. I used lime juice, Spike seasoning, pepper and cilantro.

Instructions:
Spray the bottom of your casserole dish w/ some non-stick cooking spray.
Soften and mash the polenta by adding some water and microwaving it until it softens.
Spread 1/2 the polenta into the casserole dish.
Spread a layer of refried beans (use the whole can).
Spread a layer of the Quorn grounds (that have been warmed and seasoned w/ taco seasoning).
Put down a layer of salsa, then black olives.
Spread on the other 1/2 of the polenta.
Top with shredded cheese.
Bake at 350 degrees for about 40 min., then follow up with the casserole under the broiler for a minute or two.
Top with guacamole and serve.

By the way, the Indian food (palak paneer) we had for dinner last night was sooooo good. :) Ava loved it too and had leftovers for dinner tonight as well. Yum!

Oh, I was mixing up some guacamole tonight to go along with my dinner leftovers (of the Mexican polenta casserole no less). I asked Ava what I was making and, clear as day, she said “guacamole.” Then she repeated it about 6 times. Can’t tell that we like our avocados in this house, can ya? ;)

wow Amy this looks great! What type of polenta did you start out with it? I have a log of it, so maybe I could slice that and layer on top, or did you mash that? (I really need to use this log one of these days, it’s been hanging out a few months in my cabinet).

About me

My name is Amy and I've been blogging on CDG since 2005. A mama of two living in Colorado, I'm passionate about birth choices, attachment parenting, green living, urban homesteading, unschooling and other "crunchy" things.
I'm trying to change the world, one blog post at a time.
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